Chicken Romano

配料

1 -1 1/2 lbs chicken cutlets pounded thin

1 c flour

2 eggs

1 c pecorino Romano cheese

Salt and pepper

1/4 c olive oil

2 tablespoons butter

2 lemons

Fresh chopped parsley

Set up 3 shallow bowls or pans. One with flour, one beaten eggs, one cheese.

Dredge each piece of chicken in flour, eggs then cheese. Heat olive oil in a large skillet and fry the chicken until golden on each side. Remove the chicken and add butter and the juice of the lemons to skillet. Swirl until the butter has melted and pour over the chicken sprinkle with parsley.